We prepared the dried rice koji (moisture content was about 8%), and investigated changes of its components during 6 months storage, and then carried out some pilot scale sake brewing tests with use of the stored koji. Results obtained are; (1) Storage for 6 months at 15°C gave a little change of its components to the dried rice koji, and sake fermentation with use of the koji was quite successful without any trouble in respect of the fermentation efficiency and quality of the produced sake. (2) Storage for 6 months at room temperature gave a little change to the dried rice koji, and the produced sake was slightly colored. (3) Storage for 4 months at 30°C and for 2 months at room temperature gave more or less unfavorable change to the dried rice koji. The fermentation efficiency lowered, and the produced sake was considerably colored.